Healthy, Tangy Winter Root Veggie Salad Recipe (Gluten Free, Vegan)

Morgan Casavant
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Winter is a great time to stay home, reflect, meditate, and spend time making really good, nutritious food for yourself. Foods in the winter tend to be heavier, warmer, and more hearty in order to keep you warm and give you energy throughout the season. This root veggie salad recipe is great for exactly that!

We’ll blend filling potatoes, heart-healthy beets, radishes, and brussels sprouts for a powerful meal that will fuel you up and give you the energy to face those chilly temperatures.

The Low-Down on Beets, Brussels and Radishes

Beets are packed with vitamin C, fiber, potassium, and manganese. That means they’re great for your heart and muscles, as well as your liver, kidneys, and other organs! They also contain folate (a B vitamin), and can help reduce inflammation and decrease your risk of heart disease.
Radishes also contain fiber, potassium, and manganese, but they also bring vitamin B6, magnesium, copper, and calcium to the table. Magnesium can help to reduce inflammation and headaches, and overall radishes can help to lower blood pressure and give you radiant skin.
Brussels sprouts are packed with vitamins and minerals including vitamin K, which has anti-inflammatory properties, and antioxidants. They support your heart and your digestion, and they’re just delicious!

Here’s the Winter Root Veggie Salad Recipe

Makes: 2 Large Servings | Difficulty: Moderate


  • 2 Red Potatoes
  • 4 Beets
  • 12 Radishes
  • 2 cups Brussels Sprouts
  • 4 cups Arugula
  • 1 Tbsp Olive Oil
  • 1 tsp Lemon Juice
  • Pinch salt, pepper, and garlic powder


Optional: Dressing Ingredients

If you have a favorite salad dressing, use that! Otherwise, here’s a quick dressing you can whip up.

  • ⅓ cup Hemp Seeds
  • 2 Tbsp Nutritional Yeast
  • 2 Tbsp Unsweetened Original Almond Milk
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Lemon Juice
  • Pinch salt, pepper, and garlic powder




Preheat your oven to 425 degrees. Wash and dry your veggies, and then peel the skin off your beets. (The beets will stain your hands a bit, so this is a great time to pause and play a prank on someone.)
Chop your peeled beets and red potatoes into small cubes and place aside in a mixing bowl. Thinly slice your radishes and place them in a single layer on an oiled baking sheet sprinkled with a bit of salt and set aside.
Slice your brussels sprouts in half and place them face down on an oiled cast iron skillet.
beets potatoes
In your mixing bowl with potatoes and beets, mix in oil, lemon juice, salt, pepper, and garlic powder. Place the mix on a baking sheet in an even layer. Put both your baking sheets in the oven at the same time.
Bake your radishes for about 20 minutes, flipping at the 10 minute mark. Bake your potatoes and beets for about 40 minutes. Cook your brussels sprouts on high heat for about 5 minutes.
If you’re making the salad dressing, put all ingredients into a food processor and blend until smooth.
Once all of your veggies are cooked, assemble your salad with a generous arugula base. Enjoy!

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Morgan Casavant

Morgan is a graphic designer and yoga instructor committed to inspiring compassion, balance, and centeredness - on and off the mat. She loves minimalism, the zero waste movement, and all the things working to protect the environment.

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